Vegetable Spaghetti Bake

11 ingredients
3 steps

Ingredients

  • 8 ounces uncooked spaghetti
  • 1 jar (28 ounces) meatless spaghetti sauce, divided
  • 1-1/2 cups cut zucchini (1/2-inch pieces)
  • 1 cup sliced celery
  • 1 cup thinly sliced carrots
  • 1 cup sliced fresh mushrooms
  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 2 cups fat-free cottage cheese
  • 2 cups shredded part-skim mozzarella cheese
  • 2 tablespoons grated Parmesan cheese

Directions

  1. 1
    Cook spaghetti according to package directions; drain and place in a large bowl. Add 1-1/2 cups spaghetti sauce; set aside. In a
  2. 2
    , saute the zucchini, celery, carrots, mushrooms and onion in oil until tender.
  3. 3
    Spread 1/2 cup spaghetti sauce in a 13x9-in. baking dish coated with cooking spray. Layer with half each of the spaghetti mixture, cottage cheese, vegetables and mozzarella cheese. Repeat layers. Cover with remaining sauce; sprinkle with Parmesan cheese. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before serving.

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